Old-school chocolate bavarian

Old-school chocolate bavarian

By
From
The Sugar Hit!
Serves
6-8
Photographer
Chris Middleton

This recipe is inspired by that ubiquitous version of the bavarian that exists in supermarket freezers around the world. It makes me think of being a teenager, just coming into the freedom of having a car (or my sister having a car) and having some money of my own. Weirdly, the thing my sister and I would spend our money on was frozen chocolate bavarian, but I don’t judge us. My recipe is like that old-school bavarian, just amped up with a good-quality chocolate and no weird chemicals. I hope you eat it out of the pan with your sister and two forks.

Ingredients

Quantity Ingredient

Base

Quantity Ingredient
250g butternut snap cookies, (or digestives or graham crackers)
50g butter, softened
pinch salt

Filling

Quantity Ingredient
375ml full-cream milk
1 tablespoon powdered gelatine
115g caster sugar
30g unsweetened cocoa powder
50g milk chocolate, (60% cocoa solids)
250ml pouring cream, (35% fat)

To serve

Quantity Ingredient
250ml pouring cream, (35% fat)
chocolate flakes, (optional)
maraschino cherries, (optional)

Method

  1. Grease and line a 20 cm round springform cake tin with baking paper.
  2. To make the base, put the cookies and butter in a food processor and blitz until finely ground and the mixture looks like damp sand. Dump the mixture into the tin and press down so that you have a compact base layer. Put in the refrigerator to set while you make the filling.
  3. For the filling, put 125 ml of the milk in a small bowl and sprinkle over the gelatine. Stir together and set aside.
  4. Put the remaining milk, the sugar and cocoa in a medium saucepan over medium–high heat and bring to the boil, whisking continuously. Once the mixture boils, turn off the heat, let any bubbles subside and then whisk in the gelatine mixture – it should dissolve immediately. Add the chocolate and stir until melted. Pour the mixture into a bowl and put it in the refrigerator to chill for 30 minutes.
  5. Once the mixture is chilled, whip the cream to stiff peaks, and then fold through the chilled mixture – the filling will be pretty much liquid, so this will seem impossible, but just keep folding until everything is incorporated. Pour the filling into the cookie-lined tin, and refrigerate for 4 hours or overnight.
  6. To serve, carefully run a knife around the edge of the tin and unmould the bavarian. Whip the cream to soft peaks and slather over the top of the bavarian. Decorate with chocolate flakes and maraschino cherries, if desired.
Tags:
sugar
hit
cake
cakes
baking
sweet
sweets
dessert
sarah
coates
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